@mandaparrish07: Pat a whole chicken dry. Mix fermented bean paste, soy sauce, honey, garlic, ginger, and sesame oil. Rub the mixture over the chicken and refrigerate uncovered for several hours. Roast at 190°C until the thickest part reaches 74°C, then briefly increase the heat to crisp the skin. Rest, carve, and serve with scallions and steamed rice.

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Thursday 22 October 2026 12:00:01 GMT